Apple Butternut Squash Soup
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
40 mins
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Servings
5
-
Calories
147 kcal
-
Course
Soup
Apple Butternut Squash Soup
Report
This soup is made with fresh tangy apples and sweet squash. Simple ingredients for a delicious healthy soup!
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Ingredients
- 1 large onions chopped
- 1 teaspoons rubbed sage
- 2 tablespoons butter
- 14 1/2 ounces vegetable broth
- 1 cups water
- 2 medium tart apples Granny Smith, peeled, cored and finely chopped
- 1 pounds butternut squash cooked and mashed
- 1 1/2 teaspoons ground ginger
- 1/2 teaspoon salt
- 1/2 cup milk
Instructions
- In a large saucepan, saute onion and sage in butter until tender (about 3 minutes)). Add broth, water and finely chopped apples and bring to a boil. Reduce heat and cover and simmer for 10 minutes.
- Add mashed squash, ginger and salt. Return to a boil. Reduce heat and simmer uncovered for 10 minutes. Cool slightly.
- With an immersion blender, puree mixture until smooth OR use a blender, processing soup in batches, returning to pan. Add milk and heat through.
Notes
- Butternut Squash can be found cubed in many grocery stores. I microwaved the squash until it was tender (7-10 minutes) before mashing it. You can also roast the cubed squash at 400 degrees for 20-25 minutes.
Nutrition Information
Show Details
Serving
1g
Calories
147kcal
(7%)
Carbohydrates
24g
(8%)
Protein
3g
(6%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Cholesterol
14mg
(5%)
Sodium
517mg
(22%)
Fiber
5g
(20%)
Sugar
10g
(20%)
Nutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 147 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 147kcal | 7% |
| Carbohydrates | 24g | 8% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Cholesterol | 14mg | 5% |
| Sodium | 517mg | 22% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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